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These Moroccan lamb stuffed squash have a succulent lamb filling and a crispy brown-butter breadcrumb and feta topping that I think you’re going to love. They’re fragrant, comforting and sweet, and are as fitting on a weeknight table as on a special occasion menu.

Close up of a Moroccan lamb stuffed honeynut squash.

Stuffed honeynut squash recipe

This recipe features honeynut squashes, which look like mini butternuts but have a richer, sweeter flavor (and did I mention that they’re ADORABLE?). They’re worth seeking out, as they have a delicious buttery flesh, but if you can’t find them, you can use acorn squashes instead!

All of the ingredients for the lamb stuffed squash arranged on a sheet pan.

Ground lamb stuffed squash

The roasted squash are stuffed with a Moroccan-spiced ground lamb filling that you’ll want to devour straight with a spoon. Browned lamb gets seasoned with cumin, coriander, cinnamon, mint and cilantro. Tomato paste lends depth of flavor, chicken stock provides moisture, and pine nuts add texture. 

Close up of the Moroccan lamb filling in a skillet.

How do you make the Moroccan lamb filling?

  1. Brown ground lamb in a skillet. Transfer the lamb to a bowl, discarding any drippings.
  2. In the same skillet, sauté onions until tender. Add garlic, ginger and tomato paste. Cook until fragrant.
  3. Add cumin, coriander, cinnamon and chicken broth. Bring to a simmer.
  4. Scrape the browned lamb back into the skillet and add fresh mint, cilantro and pine nuts. Simmer for 5 minutes, or until thickened slightly.
Process shot divided into four quadrants showing how to make Moroccan lamb filling.

How do you roast honeynut squash?

  • Slice the squashes in half vertically, then scrape out their seeds (a grapefruit spoon works great for this!).
  • Place the squash halves cut side down on a lightly oiled piece of parchment paper. Bake in a 400˚F oven until tender, 25-30 minutes.
  • Flip the squashes over and let them cool slightly before stuffing (or you can eat them directly!). You can roast the squash up to 8 hours in advance and leave them at room temperature.
Process shot divided into four quadrants showing how to roast honeynut squash.

Brown butter breadcrumb topping

To take the stuffed squashes over the top, they’re sprinkled with a crunchy feta and breadcrumb topping. The secret is to toss the breadcrumbs in a tablespoon of browned butter, which provides a rich, nutty flavor (I might never make breadcrumbs without browned butter again, and you shouldn’t either 😉).

Process shot divided into two frames showing how to make browned butter breadcrumbs.

Once the squash halves are stuffed, bake them in a 500˚F oven until the breadcrumbs are toasted and the filling is warmed through (about 5 minutes). The result is a savory, sweet, crispy, and all-around irresistible main course.

Hand sprinkling the breadcrumb topping over the stuffed squash.

Can you make the stuffed squash ahead?

You can prep the squash ahead, making this a perfect dish for entertaining. The lamb filling can be made a day or two in advance, and the the squashes can be roasted up to 8 hours in advance. Before your guests arrive, stuff the squash halves with the lamb filling (they can sit at room temperature for an hour). When it’s time to eat, all you have to do is slide the pan into the oven to toast up the breadcrumbs and warm the filling. 🙌

Baked lamb stuffed squash on a parchment lined baking sheet.

FAQ

Can you eat winter squash skin?

Yes! You can absolutely eat the skins of winter squash, which are a fantastic source of fiber. I love it, but it’s a personal preference (if you don’t like the skins, just scoop out the filling and leave the skins behind).

What goes with stuffed squash?

A simple green salad is all you need to round out this stuffed squash dinner.

Can you use ground beef instead of lamb in this stuffed squash?

Yes! I love the flavor of ground lamb in this recipe, but ground beef is an excellent swap.

Lamb stuffed squash on a plate with a fork taking a bite.

Tips for making this recipe:

  • A grapefruit spoon is an excellent tool for scraping out winter squash seeds! 
  • If your honeynut squashes are really small, roast four squashes instead of three.
  • Be sure to mound the lamb filling firmly into the squash cavities (and over the top of the squash). 
  • You can swap out the ground lamb for ground beef. 
  • All you need is a simple green salad to round out this meal.
  • Try these vegetarian quinoa and apple stuffed honeynut squashes!

Other squash recipes to try:

Cozy main courses you might like:

Get the recipe!

Moroccan lamb stuffed squash on a baking sheet.
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Moroccan Lamb Stuffed Squash

These irresistible honeynut squashes are stuffed with a Moroccan-inspired lamb filling and are sprinkled with a crispy brown-butter breadcrumb and feta topping. It's a beautiful main course that’s as fitting on a weeknight table as on a special occasion menu. Honeynut squash has a rich, sweet flesh, but if you can't find it you can use acorn squash instead (since acorn squash isn't quite as rich or sweet as honeynut, I suggest adding a drizzle of honey or maple syrup to each roasted squash cavity before stuffing). If your squashes are really small, roast four instead of three.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: lamb stuffed squash, stuffed honeynut squash, stuffed squash recipe
Servings: 4 people
Author: Nicki Sizemore

Ingredients

Squash

  • Cooking spray
  • 3 honeynut or 2 acorn squashes, halved lengthwise, seeds scraped out and discarded

Lamb filling

  • 3 tablespoons extra virgin olive oil, divided
  • 1 pound ground lamb
  • Salt and freshly ground black pepper
  • 1 medium onion, finely diced
  • 2 large garlic cloves, minced
  • 1 tablespoon minced ginger
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • Pinch cayenne pepper
  • 1 cup low-sodium chicken broth
  • ¼ cup toasted pine nuts
  • ¼ cup coarsely chopped fresh mint, plus more for serving
  • ¼ cup coarsely chopped fresh cilantro, plus more for serving

Breadcrumb topping

  • 1 tablespoon unsalted butter
  • 1/3 cup gluten-free or regular panko breadcrumbs
  • 1/3 cup crumbled feta cheese

Instructions

Roast the squash

  • Preheat the oven to 400˚F (200˚C). Line a large baking sheet with parchment and spray it lightly with cooking spray.
  • Place the squash halves, cut side down, on the baking sheet. Roast until tender, 25-30 minutes for honeynut squash, or 40-50 minutes for acorn squash. Remove the pan from the oven and flip each squash over so that the cut side is facing up. Set aside. Increase the oven temperature to 550˚F. Do Ahead: The squash can be roasted up to 8 hours in advance. Leave at room temperature.

Make the lamb filling

  • While the squash cooks, make the filling. Heat 1 tablespoon of the olive oil in a large skillet over high heat. Add the lamb, and season with salt and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until browned and cooked through (if the lamb releases a lot of fat while cooking, spoon it off as it cooks). Using a slotted spoon, transfer the meat to a plate and discard the drippings.
  • Heat the remaining 2 tablespoons of olive oil in the same skillet over medium heat. Add the onion, and season with salt and pepper. Cook, stirring occasionally, until tender and lightly browned, about 5-7 minutes. Stir in the garlic, ginger, and tomato paste. Cook, stirring, 1 minute. Sprinkle in the cumin, coriander, cinnamon and cayenne. Stir until fragrant. Pour in the chicken broth and give everything a good stir, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Return the meat to the skillet, and reduce the heat to a simmer. Cook 5 minutes, or until thickened.
  • Remove the pan from the heat, and stir in the pine nuts, mint and cilantro. Taste and season with salt and pepper. Let cool slightly.

Make the breadcrumb topping

  • Melt the butter in a small saucepan. Continue cooking, swirling occasionally, until the butter is golden brown and smells nutty. Pour the butter over the breadcrumbs and toss to combine. Season with salt and pepper, and then fold in the feta.

Assemble and bake

  • Season the squash halves with salt and pepper (if using acorn squash, I like to add a drizzle of honey or maple syrup to each squash cavity since it's not as sweet as honeynut). Spoon the lamb filling into each squash cavity, mounding it firmly in the cavity and over the top of the squash. Sprinkle the breadcrumbs over each squash, pressing them to adhere. Do Ahead: The stuffed squash can sit at room temperature for up to 1 hour.
  • Roast the stuffed squash in the 550˚F oven until the top is lightly browned and crisp, about 4-6 minutes. Garnish with additional mint and cilantro before serving.

Notes

Do ahead:
  • You can refrigerate the lamb filling for up to 2 days before stuffing the squash.
  • The squash halves can be roasted up to 8 hours in advance (leave them at room temperature).
  • You can stuff the squash halves up to 1 hour before baking (leave them at room temperature).  
Tips:
  • A grapefruit spoon is an excellent tool for scraping out winter squash seeds! 
  • If your honeynut squashes are really small, roast four squashes instead of three.
  • Be sure to mound the lamb filling firmly into the squash cavities (and over the top of the squash). 
  • You can swap out the ground lamb for ground beef. 
  • All you need is a simple green salad to round out this meal.
  • Try these vegetarian quinoa and apple stuffed honeynut squashes!
 

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